23 Barangaroo Ave
Barangaroo NSW 2146
26 February 2016
Cuisine: Contemporary
Head Chef:
Rene Redzepi
| Course 1: | Unripe macadamia and spanner crab |
| Course 2: | Wild seasonal berries flavoured with gubinge |
| Course 3: | Porridge of golden & desert oak wattleseed with saltbush |
| Course 4: | Seafood platter and crocodile fat |
| Course 5: | WA deep sea snow crab with cured egg yolk |
| Course 6: | PIE - dried scallops and lantana flowers |
| Course 7: | BBQ'd milk "dumpling" Marron and Magpie goose |
| Course 8: | Sea urchin & tomato dried with pepper berries |
| Course 9: | Abalone schnitzel and bush condiments |
| Course 10: | Marinated fresh fruit |
| Course 11: | Rum lamington |
| Course 12: | Peanut milk and freekah "Baytime" |
| Juice 1: | bergamot kombucha / native mint |
| Juice 2: | rose / spruce wood oil |
| Juice 3: | green tomato / lemon myrtle |
| Juice 4: | smoked pepper / red pepper berry |
| Juice 5: | blood plum / native lemongrass |
| Overall | Food | Value | Ambiance | Cleanliness | Service |
| 7.8 | 8.0 | 5.0 | 8.0 | 8.0 | 9.0 |
Group Shot with Rene!
Group Shot
Noma Australia
Noma Australia
The Restaurant
Table Setting
Unripe macadamia and spanner crab
Wild seasonal berries flavoured with gubinge
Porridge of golden & desert oak wattleseed with saltbush
Juice: bergamot kombucha / native mint
Bron's vegetarian option
Seafood platter and crocodile fat
Juice: rose / spruce wood oil
WA deep sea snow crab with cured egg yolk
Bron's vegetarian option
PIE - dried scallops and lantana flowers
Juice: green tomato / lemon myrtle
PIE - dried scallops and lantana flowers
BBQ'd milk "dumpling" Marron and Magpie goose
BBQ'd milk "dumpling" Marron and Magpie goose
BBQ'd milk "dumpling" Marron and Magpie goose
Juice: smoked pepper / red pepper berry
Sea urchin & tomato dried with pepper berries
Abalone schnitzel and bush condiments
Marinated fresh fruit
Berries
Rum lamington
Juice: blood plum / native lemongrass
Peanut milk and freekah "Baytime"
Coffee
Petit Four